Recipe: Osmanthus fragrans

Home Cooking Recipe: Osmanthus fragrans


Osmanthus fragrans is a traditional snack in the Jiangnan area. It is made from lotus root, glutinous rice and sweet-scented osmanthus.



  1. Choose the middle section of the lotus root (preferably 7 holes, followed by 9 holes, straight body), soak it in water for a while, then rinse the hole against the faucet to remove the sludge in the hole; the glutinous rice is soaked for more than half an hour;

  2. Cut the ends of the scorpion into a small section and keep it. With a chopstick, fill the glutinous rice into the boring hole little by little, fill it naturally (without plugging, it will rise when cooking), and finally smooth it. Port, connect the cut piece as it is, and fix it with a toothpick; use a knife to scrape the rust color of the body before cooking;

  3. Add enough water to submerge the pot, boil the fire and turn to low heat to cook; add brown sugar after 1 hour, and turn over the scorpion, continue to cook for 1 hour; add rock sugar (try the sweetness first), then cook 1 Hours, at this time the soup will become more and more sticky, sprinkle with dried sweet-scented osmanthus to extinguish the flame, let the cockroach soak in the broth to cool naturally, change the knife to fill the dish when eating...


If there is any remaining in the sami, you can pour it into the pot and cook it together to increase the viscosity of the soup; brown sugar is used to add color, and you can use only rock sugar. The amount of sugar should be adjusted according to the size of the pot and the amount of water; There is no dried sweet-scented osmanthus, you can put a little sugar sweet-scented osmanthus when eating; when you change the knife, you must have a certain thickness to eat...

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